Combine all ingredients in a shaker with ice and shake. Strain into chilled coupe and top with a mist of rose water.

Hazelnut orgeat: Heat oven to 400 degrees F. Coarsely crush 1 lb. of hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place the crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place the toasted nuts with 3 cups of turbinado or demerara sugar and 1 1/2 cups of water in a pot and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add 4-5 dashes of rosewater and stir.